Roasted Kabocha with Kale-Cranberry Stuffing Recipe

Ingredients

• 1 large kabocha squash, halved crosswise (see tip*)
• 1⁄2 cup chopped red onion
• 1⁄2 cup minced celery
• 1⁄2 cup cranberries
• 1 cup finely shredded kale or other dark leafy greens of choice
• 1 tablespoon Umami Sauce Redux
• 1 teaspoon minced fresh thyme leaves (or 1⁄2 teaspoon dried)
• 1 teaspoon minced fresh rosemary leaves (or 1⁄2 teaspoon dried)
• 1 teaspoon minced fresh sage leaves (or 1⁄2 teaspoon dried)
• Ground black pepper
• 2 cups Basic BROL